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Yields12 Servings
 2 cloves Garlic, peeled
 2 tbsp Pine Nuts
 3 cups Fresh Basil, packed basil leaves
 2 tbsp Fresh Parsley, chopped (optional)
 1 tsp Fine Sea Salt
 ½ tsp Fresh Cracked Black Pepper
 ½ cup VSOP Extra Virgin Olive Oil, your favorite single varietal evoo
 ½ cup Grated Parmesan Cheese, freshly grated
1

With the blade running in a food processor, drop in the garlic cloves to chop. Add the pine nuts and pulse a few times to chop.

2

Add the remaining ingredients, except the cheese. Run the processor until everything is thoroughly combined. Scrape down the sides at least once.

3

Add the cheese and pulse a few times to combine. Scrape down the sides. Taste, adjust seasoning if necessary. Add more EVOO if desired. Use immediately or place in a glass or plastic container. Smooth the top of the pesto and cover with a layer of VSOP Extra Virgin Olive Oil, then place in the refrigerator. Enjoy!

Ingredients

 2 cloves Garlic, peeled
 2 tbsp Pine Nuts
 3 cups Fresh Basil, packed basil leaves
 2 tbsp Fresh Parsley, chopped (optional)
 1 tsp Fine Sea Salt
 ½ tsp Fresh Cracked Black Pepper
 ½ cup VSOP Extra Virgin Olive Oil, your favorite single varietal evoo
 ½ cup Grated Parmesan Cheese, freshly grated

Directions

1

With the blade running in a food processor, drop in the garlic cloves to chop. Add the pine nuts and pulse a few times to chop.

2

Add the remaining ingredients, except the cheese. Run the processor until everything is thoroughly combined. Scrape down the sides at least once.

3

Add the cheese and pulse a few times to combine. Scrape down the sides. Taste, adjust seasoning if necessary. Add more EVOO if desired. Use immediately or place in a glass or plastic container. Smooth the top of the pesto and cover with a layer of VSOP Extra Virgin Olive Oil, then place in the refrigerator. Enjoy!

Pesto Sauce

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